Sustainable Gastronomy Day marks a significant step forward in the fight for a more ethical and responsible food industry. The consumption of cage-free eggs has become a fundamental pillar in promoting sustainable and environmentally and animal-friendly practices. This trend, which has gained traction worldwide, finds in Lima a prominent example with major restaurant chains that have adopted this practice.
Among the pioneers in Lima are Doomo Saltado, Estelar Piso 21 of the Estelar del Perú hotel group, and Armónica. These well-known brands have not only raised culinary standards, but have also demonstrated a strong commitment to animal welfare and sustainability.
Doomo Saltado: Taste with ethics and sustainability
Doomo Saltado, known for its specialisation in lomo saltado, and led by Edinho Hayashida, has taken a remarkable step by adopting the exclusive use of cage-free eggs.
"This Sustainable Gastronomy Day, we are proud to announce that all the eggs we use will come exclusively from cage-free hens. This step reflects our commitment not only to culinary excellence, but also to ethical practices that respect both animals and the environment. We believe that every dish should tell a story of respect and responsibility, and we are dedicated to leading this change in the industry," said Hayashida.
Stellar Piso 21: International Commitment to Animal Welfare
Estelar Piso 21, the restaurant of the Hoteles Estelar chain with a presence in Peru, follows the example of its parent company in Colombia, which since 2017 has integrated cage-free eggs into its supply chain. Carlos Monsef, country manager of Hoteles ESTELAR del Perú, said: "At Hoteles Estelar we are committed to global trends and the demands of our consumers in Peru. As part of our social responsibility, we seek to improve animal welfare in our supply chain and offer higher quality products to our customers. This Sustainable Gastronomy Day, we reaffirm our commitment to a more ethical and sustainable food industry".
These commitments have been achieved in collaboration with the NGO Compromiso Verde, an organisation dedicated to promoting sustainable practices in the food industry. Sandra Lopes, Executive Director of Compromiso Verde, highlighted the importance of these initiatives: "The commitment of these restaurants not only improves the quality of life of the hens, but also sets a precedent in Peruvian gastronomy. The adoption of cage-free eggs is a crucial step towards a more ethical industry committed to animal welfare and sustainability".
In addition, other restaurants in the interior of the country such as Taberna Calixto, El Gran Café and Koi Maki Bar have also made similar commitments, extending the positive impact of this initiative throughout Peru.
On this Sustainable Gastronomy Day, it is important to recognise and celebrate the leaders in the sector who, with concrete actions, are contributing to a more responsible and conscious food industry.
